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1
To make the meringues, weigh the egg whites and multiply the weight by 2 to get the amount of sugar to use.
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2
Preheat oven to 95 degrees Celsius.
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3
In a small saucepan over low heat cook the sugar and the egg whites, stirring well until the sugar dissolves and reaches a temperature of 37 C. Remove from heat.
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4
With an electric mixer, beat the egg whites, gradually add the lemongrass powder and keep beating until stiff peaks form.
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5
Using a pastry bag place small domes of meringue in a baking sheet.
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6
Bake for 60 minutes, let it cool on a wire rack.
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7
Prepare the lemon syrup. In a small saucepan, boil the water, sugar and zest of a lemon. Let boil for 10 minutes.
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8
Preheat oven to 220 C.
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9
Separate the eggs.
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10
With the stand up mixer beat the egg whites until foamy, add half of the remaining sugar and continue to beat for about 1 minute, continue adding the remaining sugar and keep beating until stiff peaks form. Add yolks into the egg whites and mix very quickly .
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11
Pour the sifted flour and fold with a rubber spatula.
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12
Pour the batter on a baking plate lined with parchment paper.
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13
Spread the batter with a spatula so its 1cm thick.
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14
Bake for about 7 to 8 minutes, remove it from the oven.
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15
Turn the cake over a damp cloth.
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16
Brush the cake (while it's still hot) with the lemon syrup to soak it, let it cool (5 to 10 minutes)
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17
Sprinkle the gelatin powder in cold water.
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18
In a separate bowl, mix eggs, sugar, and lemon juice.
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19
Bake this mixture at 85 C until thickened.
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20
Add the gelatin, mixing until well incorporated.
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21
Cool this mixture to 45u00b0C and then add the butter cut into pieces.
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22
Mix to get a smooth cream.
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23
Wrap with plastic film and store in the refrigerator for 30 minutes (not more, or the gelatin will set)
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24
Spread half of the mascarpone cream on the cake.
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25
Roll the pie gently but tightly. Cover it and refrigerate for 30 minutes.
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26
With the electric mixer, beat the remaining mascarpone cream to obtain a smooth and airy texture.
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27
Take the cake out of the refrigerator and with a spatula ice it with the lemon/mascarpone cream.
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28
Carefully place the meringues.
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29
Sprinkle with confectioner's sugar and lime zest.
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30
Keep cool until serving.
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31
It can be made up to a day before.
